Roasted Jalapeno Sauerkraut with Dill and Garlic

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5 from 9 reviews

Enjoy this spicy, salty, flavorful jalapeno sauerkraut made with roasted jalapenos, garlic, and dill. This jalapeno dill sauerkraut is long fermented for 21 days, giving it the best flavor and making it perfect for gut health.


  • 500 grams cabbage
  • 18 grams unrefined sea salt
  • 200 grams filtered water
  • 100 grams jalapeno, slices
  • 50 grams garlic
  • 2 sprigs fresh dill


  1. Chop the jalapeño and crush the garlic cloves.
  2. Line a baking sheet with parchment paper and preheat your oven to 450° F
  3. Dry roast (NO OIL) the jalapeño and garlic for about 20 minutes until lightly browned.
  4. Wash your fermentation equipment (jar, weight, and lid)
  5. Remove the outer leaves of your cabbage and lightly rinse with cool water. Using a knife, chop the cabbage to your desired thickness.
  6. Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
  7. Place a mixing bowl on your kitchen scale and tare/zero the scale.
  8. Add the designated amounts of chopped cabbage, roasted jalapeño, and garlic.
  9. Remove the bowl from the scale and set it aside.
  10. Place a small, empty bowl on your scale and tare/zero the scale. Weigh out the salt.
  11. Add the salt into the bowl with the cabbage, and mix with your hands until the cabbage becomes wet.
  12. Place your empty, clean jar on the scale, and tare/zero the scale. Make sure your scale is still set to grams, and add the filtered water to your jar.
  13. Add the water into the bowl with the cabbage and salt. Mix everything well.
    Place the dill sprigs in the bottom of the jar.
  14. Starting with the liquid, add the entire contents of the bowl into your jar, and pack everything down.
  15. Place your glass fermentation weight in the jar, submerging the cabbage pieces and weight fully into the liquid. If your weight is smaller than the diameter of your jar, you can tuck everything in with a large cabbage leaf and place the weight on top. If you don’t have enough liquid, place your glass fermentation weight in the jar and submerge as much as possible. Over the next 12 hours, the cabbage should release more liquid, and you can press down your fermentation weight below the brine.
  16. Secure the solid lid to the jar.
  17. Ferment for 21-28 days, then remove the weight and refrigerate. Don’t forget to burp the jar daily during the bubbly phase.
  18. If you try this recipe and love it, please leave a five-star review below!

Keywords: sauerkraut, jalapeno, dill